News — baking

These cookies come with a bright lemon flavor and perfect sweetness, the key is the preserved lemon. Try using preserved lemons in your favorite lemon cakes or dessert recipes. One tip: Chop the lemon finely and reduce the salt in the recipe as these cookies come with their own salty dose. Which is a perfect contrast with the sugar coating!

1 stick unsalted butter

1 cup granulated sugar

3 tablespoons preserved lemons, finely chopped, seeds removed

2 large eggs

2 1/2 cups all purpose flour

1 1/2 teaspoons baking powder

1/2 cup confectioners sugar

1. Cream together the butter and 1 cup of granulated sugar and preserved lemon until light and fluffy in texture.

2. Add the eggs, mix, scrape down the bowl and then mix on medium speed for a couple of minutes.

3. Add the flour and baking powder and fold in, until just incorporated.

4. Cover the dough and refrigerate for 2 hours or overnight.

5. Once ready to bake, preheat oven to 350F and line sheet pans with parchment paper.

6. Scoop rounds of dough, about 2 tablespoons-worth and roll the rounds in the powdered sugar. Place on the lined sheet pans, a few inches apart. Do not press balls down.

7. Bake 10-15 minutes, until the bottom of the cookies start to take on some color. Let the cookies cool before moving from the tray.